Recipe: Coconut Snowballs with Whipped Cream Frosting (using cake mix)

COCONUT SNOWBALLS

FOR THE CUPCAKES:
20 paper cupcake liners
1 package (18.25 ounces) plain white cake mix
1 1/3 cups coconut milk or whole milk
2 tablespoons vegetable oil
3 eggs
2 teaspoons coconut flavoring
FOR THE FROSTING:
1 cup (8 ounces) heavy cream
2 tablespoons confectioners' sugar
1 bag (7 ounces) sweetened flaked coconut

Place a rack in the center of the oven; preheat 350 degrees. Place liners in cups.

PREPARE THE CUPCAKE BATTER:
Place the cake mix, coconut milk, oil, eggs, and flavoring in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop machine and scrape sides of bowl with a spatula. Increase mixer speed to medium. Beat 2 minutes more, scraping sides if needed. The batter should look well blended.

Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. (Remove empty liners, if any.) Place pans in oven.

Bake cupcakes until lightly golden, nicely domed, and spring back when lightly pressed, 18 to 22 minutes.

Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift carefully out of the cups with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting.

Place a clean mixing bowl and electric mixer beaters in the freezer for 1 minute to chill.

PREPARE THE FROSTING:
Remove the bowl and beaters from the freezer. Pour the cream into the bowl and beat on high speed until the cream has thickened, 1 1/2 minutes. Stop the machine and add the sugar. Beat the cream and sugar on high speed until stiff peaks form, 1 to 2 minutes more.

Place a heaping tablespoon of whipped cream frosting on each cupcake, and swirl to spread it out with a short metal spatula or a spoon, taking care to cover the tops completely.

Generously sprinkle coconut over the top, and press it down gently so that it stays on.

Serve at once or chill until serving time. Store in the refrigerator.

Makes 18 to 20 cupcakes (2 1/2 inches each)
Adapted from source: Cupcakes From the Cake Doctor by Anne Byrn